Bacon and Ranch Grain Bowls
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 863
- Total Fat
- 53
- Saturated Fat
- 13
- Carbohydrates
- 72
- Dietary Fiber
- 13
- Sugar
- 12
- Protein
- 25
- Cholesterol
- 235
- Sodium
- 1075
- Total: 9 hr 15 min (includes pickling time)
- Active: 30 min
Ingredients
Kosher salt
1 cup (216 grams) pearled barley
2 tablespoons (25 grams) extra-virgin olive oil
Zest of 1 lemon plus juice of 1/2 lemon
Freshly ground black pepper
4 large eggs
8 slices (226 grams) center-cut bacon
8 loosely packed cups (120 grams) baby spinach
12 cornichons (63 grams), halved lengthwise
4 large radishes (80 grams), thinly sliced
1 cup (56 grams) store-bought or homemade croutons
Pink Pickled Onions, recipe follows
1 cup (120 grams) pickled sliced beets, cut into strips, optional
Flaky salt
3/4 cup (174 grams) store-bought ranch dressing
2 tablespoons (6 grams) chopped fresh chives
2 tablespoons (6 grams) chopped fresh dill
Pink Pickled Onions:
1/2 cup (120 grams) cider vinegar
4 1/2 teaspoons (19 grams) sugar
2 teaspoons kosher salt
1 large red onion, thinly sliced
Hot sauce, as desired
Directions
- To cook the barley: Bring a large pot of water to a boil and season with kosher salt. Add the barley, reduce to a simmer and cook until the barley is cooked through but still has a bit of chew, 30 to 40 minutes, depending on brand. Drain in a colander, making sure to remove as much water as possible. Transfer to a large bowl and, while still warm, toss with the olive oil and lemon zest and juice. Season with kosher salt, if needed, and several grinds of black pepper. Set aside to serve warm or at room temperature.
- To boil the eggs: Bring a medium saucepan of water to a boil. Gently lower the eggs into the boiling water, reduce to a simmer and cook for 6 1/2 minutes for runny yolks. Remove the eggs into an ice bath to cool for at least 15 minutes. Peel and set aside for serving.
- To cook the bacon: Add the bacon to a cold, large skillet. Heat over medium and cook the bacon until crisp, 4 to 5 minutes per side. Remove the bacon onto a cooling rack to drain of excess fat. Once cooled, break the bacon slices in half.
- To assemble the salad: Add 2 cups of spinach to each of 4 serving bowls. Add a big scoop of barley on top of the spinach, then add the cornichons, radishes and croutons. Add 4 bacon pieces to each bowl. Add the Pink Pickled Onions and beets, if using. Add a whole egg on top of each and season with flaky salt and black pepper. Drizzle with ranch dressing. Sprinkle with the chives and dill.
- Extra barley will keep covered in the fridge for up to 4 days.
Pink Pickled Onions:
- Bring 1 cup water to a boil in a non-reactive saucepan over medium-high heat. Turn off the heat and add the vinegar, sugar and salt. Stir to dissolve the sugar and salt. Add the red onion and stir to combine. Let sit at room temperature for 1 hour. Cover and refrigerate overnight. Season with hot sauce as desired. Keep any extra pickled onions covered in the fridge; use on tacos, sandwiches or salads.
Cook’s Note
Extra pink pickled onions are good on tacos, sandwiches or salads.